Calories Per Serving: 260
Servings: 12
Ingredients:
1 cup coconut flour
1 cup unsweetened applesauce
½ cup melted coconut oil
8 eggs, at room temperature
1 tablespoon cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp pink salt
1 tablespoon lemon juice
1 tsp baking soda
2 cups shredded carrots
¼ cup raisins
1 (13.5 oz) can coconut milk, chilled
1/4 t plain or SweetLeaf vanilla cream liquid stevia
1/2 t vanilla extract
Directions:
- Preheat oven to 350 degrees.
- Grease bundt cake pan.
- Combine coconut flour, applesauce, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice, and baking soda until batter forms.
- Stir in shredded carrots and raisins.
- Spoon batter into pan.
- Bake about 45-50 minutes until center is firm.
- Allow to cool in pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with Coconut Whipped Topping.
- Store, covered, in the fridge for up to one week.